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 when dry on one side, take them from the plate with a knife, and turn them on a sieve,, and again afterwards, if they are not pretty dry; but which they generally are.

First preserve your peaches whole, with their weight of sugar; do not scald them in water, but boil them in the syrup three times; lay your peaches in a large deep glass for the purpose, take the syrup and pour it over them, with an equal quantity of brandy; cover them close and keep them for use. Nectarines may be done in the same way.

Violet plumbs are a long time yellow, and are ripe in the month of June; they are preserved in the following manner: put them into clarified sugar, just enough to cover them, and boil them pretty quick; the next day boil them again as before; the day after drain them and take away their skins, which you will find all flow off; then put them into sugar, boiled till it blows a little, and give them a boil; the day following boil some more sugar till it blows a little, and give them another boil; the next day boil some more sugar to blow very strong, put it to the plumbs in the syrup, boil them a little, then scum them; the day following drain them and lay them out to dry, observing to dust them before you put them into the stove.

Take the green amber plumbs when full grown, prick